Baked Potato, Tomato & Zucchini Pesto Casserole Recipe

Ever since then I have been keeping my eyes open for really fun and inspiring vegetarian recipes and I found one in this month’s Whole Living (plus, after too few veggies while at Hershey, we needed to big veggie dish).

Directions:
1. Heat the oven to 375 degrees. Heat the EVOO in over medium heat and then saute the onions for 5-6 minutes. Meanwhile, schmear 2 tablespoons of pesto over the bottom of a 12 inch casserole dish and cut up the potatoes, tomatoes and zucchini.

2. Scatter the onions over the pesto and then layer the potatoes, tomatoes and zucchini on top. Go crazy and create any pattern you like.

3. Brush the remaining 2 tablespoons of pesto on top, scatter the Parmesan on top and a few pinches of salt and pepper.

4. Cover with foil and bake for 30 minutes. Uncover and bake for 20 additional minutes. Feel free to scatter additional Parmesan on top – you deserve it!

I love everything about this dish! We’ve been buying tomatoes, zucchini and potatoes and have been looking for new dishes to make with them. Yum the addition of pesto and parmesan is just what we like. And absolutely pretty! Great recipe. Simple, summery and yummy!

I just made something similar a few weeks ago…a Vegetable Tian but with squash, lots of garlic mixed in with the onions and gruyere cheese. It was a huge hit in our house. I love your idea of adding pesto to it. I’ll definitely do that next time!